Ingredients
Biscuit base
- 250 grams Nice biscuits
- 100 grams Butter, at room temperature
Cheesecake filling
- 500 grams cream cheese, at room temperature
- 160 grams castor sugar
- 1 teaspoon vanilla extract
- 5 tablespoons lemon juice, freshly squeezed (to taste)
- 1 large egg, at room temperature
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Heat oven to 170 degrees C.
2. Grease and line a 20cm spring tin with baking paper. Set aside.
3. Place biscuits and butter into TM bowl. Combine 20 seconds, speed 6.
4. Add blended ingredients into the spring tin, push down flat with the MC, and bake for 10 minutes.
1. Insert butterfly into a clean TM bowl. Add sugar and cream cheese, beat for 45 seconds at speed 6. Scrap down sides.
2. Add egg and vanilla extract. Pour in lemon juice through lid while beating for additional 10 seconds at speed 4. Scrap down sides.
3. Pour mix into tin over cooled crust. Sprinkle top with nutmeg. Bake for 25-30 minutes or until lightly golden on top.
4. Cool on a rack. Once cool cover with cling wrap and place in refrigerator.
5. Before serving remove cheesecake from tin. Serve with ice cream or cream.
Biscuit base
Cheescake filling
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I didn't think the butterfly should be used over speed 4???
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